Egg Yolk

The egg yolk is the yellow part of the egg, separated from the white. It is rich in fats, vitamins A, D, E and K, lecithin, and minerals. In the kitchen it plays an irreplaceable role, it emulsifies sauces such as mayonnaise and hollandaise, thickens creams and custards, and lends a rich, velvety taste to finished dishes. It is used in batters for pancakes, egg pasta, croissants, and cakes. Whisked with sugar, it becomes the base for custard creams and semifreddo. Raw yolk is added to steak tartare and Caesar dressing. The colour of the yolk depends on the hen's diet, the more carotenoids, the more intense the yellow to orange hue.